Chinese Leaf Parcels

60 mins

4 people

When our wild haired Welshman Nick Briggs isn’t playing saxophone on the telly, he sources all our high welfare, free range meat and poultry. He’s as good at buying sausages and inventing recipes as he is as playing music with famous people. This is one of his marvellous ideas.

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Ingredients

1 head of Chinese leaf, savoy cabbage or pointed cabbage (red or green)

½ mug of brown rice*

1 mug of water

Sea salt

A few splashes of olive oil

200g mushrooms, thinly sliced

1 onion, 2 leeks or 4 spring onions, chopped or thinly sliced

2 garlic cloves

3 cm piece of ginger, peeled and finely grated

½ red chilli, finely chopped (to taste)

A few splashes of soy sauce

1 lime, juice and zest

A handful of fresh coriander leaves, to garnish (optional)

Brown rice is gorgeous in this (and better for you). If you’re short of time, white rice only takes 12 mins to cook.

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Method

2. Rice first: pop a lidded pan over medium heat. Toast the rice for a mo. Add a pinch of salt, a drizzle of oil and the water. Stir. Let it bubble up. Cover. Reduce the heat. Cook for 30–40 mins, till the water is absorbed. Check occasionally. Add more water if needed.

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What will I receive?

We will send you weekly emails full of news from the organic fields, the newest additions to our shelves, exciting offers, events, recipes and general veg based fun. We’ll never share your details with anyone else and, of course, you can opt out at any time. You can see our full privacy policy here.